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American Amber Ale

Brewer: Thomas Street Email: t_street@hotmail.com
Beer: American Amber Ale Style: American Amber Ale
Type: All grain Size: 5.5 gallons
Color:
20 HCU (~12 SRM)
Bitterness: 28 IBU
OG: 1.053 FG: 1.008
Alcohol: 5.9% v/v (4.6% w/w)
Water: 1/2 teaspoon gypsum to mash water
Grain: 7 lb. American 2-row
2 lb. Belgian Munich
.25 lb. American victory
.25 lb. Belgian biscuit
1.25 lb. American crystal 40L
1 oz. American chocolate
Mash: 74% efficiency
60 minutes @ 152F
Boil: 90 minutes SG 1.045 6.5 gallons
.1 oz. Irish Moss for 15 mins
Irish Moss added last 15 minutes
Hops: 1 oz. Mt. Hood (4.5% AA, 90 min.)
1 oz. Mt. Hood (4.5% AA, 60 min.)
1 oz. Willamette (aroma)
Yeast: White Labs California Ale V
Log: Fermented at 68F for 1 week
Racked to secondary for 2 additional weeks with addition of gelatin
Carbonation: 2.5 volumes Keg: 14.9 psi @ 45°F

Recipe posted 06/02/02.